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These soft peach cinnamon rolls are filled with fresh peaches and cinnamon sugar, then topped with our favorite almond cream cheese frosting.
Peaches and Cream But Make It Cinnamon Rolls
When it’s peach season, I always have more peaches than I know what to do with so sometimes I need to get creative with my peach recipes. Usually I just do canned peaches but sometimes I like to keep some fresh and make peach pie or these peach cinnamon rolls. These make for an awesome breakfast, afternoon treat, or even dessert. They are like peaches and cream crossed with warm cinnamon rolls and they are absolutely heavenly. No matter how or when you serve them, they will be a huge hit!
🩷 Erica
Ingredients in Peach Cinnamon Rolls
- Cinnamon Roll Dough – The dough for this recipe is similar to our classic homemade cinnamon roll recipe. It consists of yeast, warm water, sugar, milk, butter, salt, eggs, flour, and oil.
- Peaches – I like to use peaches that are sweet and juicy but still firm enough to slice without turning mushy. Freestone peaches are easiest to work with because the pit comes out easily. Peel and slice them thin, then blot them well with paper towels and toss them with a little cornstarch. This helps soak up some of the extra juice so the filling stays gooey without making the rolls soggy.
- Filling – I like to layer softened butter, brown sugar, granulated sugar, cinnamon, and the cornstarch-coated peaches for the filling. It all melts together in the oven giving you that ooey-gooey, peach-y filling. I also like to add sliced almonds for a little crunch, but they are totally optional.
- Frosting – For the frosting, I like to make our famous cream cheese frosting recipe made from cream cheese, butter, vanilla extract, powdered sugar and also add a splash of almond extract. The almond extract is one of my favorite complementary flavors with fresh peaches, especially when it comes to baking. If the frosting is too thick, you can always add a little milk, one tablespoon at a time, until you get the consistency you want.
How to Make Peach Cinnamon Rolls
- Stir the yeast and a little sugar into warm water, then let it sit for a few minutes until it looks foamy.
- Combine the warm milk, melted butter, sugar, salt, eggs, yeast mixture, and part of the flour. Gradually add more flour until a soft, slightly sticky dough forms.
- Knead the dough until smooth, then place it in an oiled bowl. Cover and let it rise in a warm spot until doubled in size.
- Peel and thinly slice the peaches. Blot them well with paper towels, then toss them with cornstarch to soak up some of the extra juice.
- Roll the dough into a large rectangle and spread it with softened butter. Sprinkle the cinnamon-sugar mixture over the top, then add the peaches and sliced almonds.
- Roll the dough up tightly from one long side. Cut the log into 15 even rolls and place them on a greased, rimmed baking sheet.
- Cover the rolls and let them rise until puffy. Bake until golden brown and completely cooked through in the center.
- Beat together the cream cheese frosting ingredients, adding a little milk if needed. Let the rolls cool slightly, then spread the frosting over the top and serve warm.
Tips for Making Ahead of Time
These peach rolls can easily be made ahead of time but there is a specific way you need to do it or they won’t turn out the same. Prepare the dough through the first-rise step, but refrigerate it before allowing it to rise. Place the dough in the oiled bowl, cover it tightly, and refrigerate it for up to 12 hours.
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Allow it to finish rising until doubled, then roll, fill, shape, rise, and bake as directed. For the best texture, wait to slice and add the fresh peaches until you are ready to assemble the rolls.
Storing and Reheating
Store leftover peach cinnamon rolls in an airtight container in the refrigerator for up to three days. Reheat individual rolls in the microwave for about 15 to 20 seconds, or until soft and warm.
Frequently Asked Questions
I always make this recipe with fresh peaches. Canned peaches should work in a pinch, but they must be drained and dried extremely well because they are softer and hold more moisture.
Yes, but make sure to thaw them completely first. Drain away all the liquid, then blot the peaches really well with paper towels before adding the cornstarch. Frozen peaches usually release more moisture than fresh peaches, so don’t skip the draining and drying steps.
I prefer to peel them because the skins can become a little chewy once they are baked inside the rolls. However, if the skins are thin and you don’t mind the texture, you can leave them on. For some easy peeling hacks, check out our “Canning Peaches” post. We go over all the tips for peeling peaches quickly.
Use ripe but firm peaches that are sweet and flavorful without being overly soft or mushy. Freestone peaches are the easiest to work with because the fruit pulls away from the pit more easily. Save extra-soft, juicy peaches for smoothies or peach sauce because they can add too much moisture to the cinnamon rolls.
Too much moisture is usually the problem. Make sure the peaches are firm, blot them well with paper towels, and toss them evenly with the cornstarch. The rolls can also become soggy if they are left fully assembled for too long before baking, because the sugar begins pulling juice out of the peaches.
Use softened butter instead of melted butter, dry the peaches well, and don’t pile on more peaches than the recipe calls for. Roll the dough snugly without squeezing it, and pinch the seam closed before slicing. Some filling may still escape during baking, so be sure to use a rimmed baking sheet.
The tops should be golden brown and the center rolls should no longer look wet or doughy. For the most accurate test, insert an instant-read thermometer into the center of one of the middle rolls. It should register around 190 degrees F. If the tops are browning too quickly, loosely cover the pan with foil and continue baking.
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Peach Cinnamon Rolls
Ingredients
- 1 cup warm water, 105 to 110 ℉
- 2 tablespoons quick rise yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups milk, lukewarm
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 7 – 7 1/2 cups flour, divided
- 2 tablespoons vegetable oil
For the cinnamon/peach filling:
- 1/3 cup butter, softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tablespoon cinnamon
- 2 cups peaches, peeled, firm-ripe, and sliced extra thin
- 1 ½ tablespoons cornstarch
- 1 cup sliced almonds, optional
For the frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon almond extract, or more to taste if you like a more rich almond flavor
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 2-3 tablespoons milk or heavy cream , as needed
Instructions
- Combine the warm water, yeast, and 1 tablespoon sugar in a small bowl. Let it stand for 5 to 10 minutes, or until the yeast looks foamy.
- In the bowl of a stand mixer, combine the warm milk, melted butter, ½ cup sugar, and salt. Make sure the mixture is warm but not hot before adding the eggs.
- Add the eggs and 3 cups of the flour. Mix for about 2 minutes, scraping the sides of the bowl as needed.
- Add the yeast mixture and another 2 cups of flour. Mix until combined, then let the dough rest for 10 minutes. Switch to the dough hook attachment.
- Knead on low speed while gradually adding the remaining flour, about ½ cup at a time. Add only enough flour for the dough to begin pulling away from the sides of the bowl. The dough should be very soft and slightly tacky, not stiff or dry. Continue kneading for 3 to 5 minutes.
- Coat a large bowl with the vegetable oil. Place the dough in the bowl and turn it once to coat.
- Cover with a clean towel or plastic wrap and let it rise in a warm place for 45 to 60 minutes, or until doubled in size.
- Grease a 13-by-18-inch rimmed baking sheet. Gently press the air out of the risen dough and place it on a lightly floured surface. Roll it into a rectangle approximately 13 by 18 inches. If the dough keeps springing back, let it rest for 5 minutes before continuing.
- Spread ⅓ cup softened butter evenly over the dough, leaving about a ½-inch border along one long edge. Combine the granulated sugar, brown sugar, and cinnamon in a small bowl. Sprinkle the mixture evenly over the butter.
- Place the peach slices between layers of paper towels and gently press out as much moisture as possible. Transfer the peaches to a bowl and toss them with the cornstarch until lightly and evenly coated.Arrange the peach slices evenly over the cinnamon-sugar mixture. Keep them in a fairly even layer rather than piling them on top of one another. Sprinkle with sliced almonds, if using.
- Starting with the long side, roll the dough into a snug log. Roll firmly enough to hold everything together, but do not squeeze the peaches out of the dough. Pinch the seam closed.
- Cut the log into 15 equal pieces, approximately 1¼ inches wide. Unflavored dental floss works especially well for cutting the rolls without flattening them.Arrange the rolls on the prepared baking sheet. Cover and let them rise for 25 to 35 minutes, or until noticeably puffy. They do not need to double in size.
- While the rolls are rising, preheat the oven to 350℉.Bake for 22 to 27 minutes, or until the tops are golden brown and the center rolls are fully baked. The center of the rolls should register approximately 190 degrees F on an instant-read thermometer. If the tops begin browning too quickly, loosely cover them with foil for the remaining baking time.Let the rolls cool for at least 10 minutes before frosting.
For the frosting:
- Beat the softened cream cheese and butter together until smooth. Add the almond extract and vanilla and mix again.Gradually add 3 cups of powdered sugar. Add the milk or cream 1 tablespoon at a time until the frosting reaches your desired consistency. Add more powdered sugar if you prefer a thicker frosting.
- Spread or pipe the frosting over the warm cinnamon rolls and serve.
Equipment
- Cookie Sheet Pan
Notes
- Choose firm peaches: Use ripe but firm freestone peaches. Very soft or overripe peaches release more juice and can make the rolls soggy.
- Blot the peaches well: Removing excess moisture is one of the most important steps in this recipe.
- Do not use too much flour: The dough should remain soft and slightly tacky. Adding too much flour will make the rolls dry and heavy.
- Use softened filling butter: Melted butter is more likely to run out of the rolls as they rise and bake.
- Use a rimmed pan: A rimmed baking sheet will contain any peach juices or filling that escape during baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These turned out great. Soft beautiful bread with lovely peach flavor and frosting. Everyone loved them. My rolling skills could use some work. I made sixteen large rolls!
What type of peaches should be used for this recipe?
Freestone peaches are always good for baking!
I made these today and they were perfect. I halved the dough and made regular cinnamon rolls too. I rolled mine out thinner so it made over 30 ; and they still did great. Thanks.
I was wondering if you could use caned peaches for this? I have a bunch of them at my house and want to get them used up.
I think that would be fine! Maybe just slice them into a little bit thinner pieces and then dry them with a paper towel? They have more liquid in them than fresh peaches because of the syrup. Let us know how it turns out if you try it!
We love cinnamon rolls and my kids saw these and immediately began begging me to make them. These are a new favorite!
I made these for a brunch this past weekend and they turned out SO GOOD! I loved the fresh peaches as an addition! I don’t think I can make a plain cinnamon roll again after these!
A note for those wanting to try the filling for overnight rolls – The liquid in the peaches caused all the filling to drip out and caramalize on the bottom, the insides were practically empty. They were still fantastic, but not traditional in that sense.
Thank you for letting everyone know! Thanks for trying it and coming back to comment 🙂
could you use a frozen sweet dough to make these. Like Rhodes!
Absolutely!
I made these yesterday and they were really good. I took them to work and everyone loved them. Thanks for the great recipe.
Thank you, Rosie. I’m so glad it was a successful recipe for you!
Currently giving these a try. Second rise looking good. I let my stand mixer go longer until I could see it could pull away. Made a monster dough. Wow. Fortunately, I had enough peaches. I believe these will be light and fluffy and delicious.
Very good. Icing is delicious and compliments it very nice. Raves. Definitely a repeat.
A lovely recipe. Thank you and have another great weekend!